Tiger Prawn Stir Fry

Method

• Step-by-step Method: Tiger Prawn Stir Fry
• Prepare the tiger prawns by rinsing under cold water and patting dry.
• Dice red, green, and yellow capsicums into uniform bite-sized pieces.
• Finely chop the garlic and set aside.
• In a small bowl, combine light soy sauce, dark soy sauce, and sugar; stir until the sugar is dissolved.
• Preheat a wok or large frying pan over high heat until very hot.
• Add half of the total oil (from fat content, use minimal neutral oil if needed) to the hot pan.
• Add the chopped garlic to the pan and stir-fry for 20–30 seconds until fragrant.
• Add diced capsicums to the pan and stir-fry for 1 minute, just until lightly softened but still brightly coloured.
• Push the vegetables to the side of the pan, add the remaining bit of oil if necessary, then add the tiger prawns in a single layer.
• Sear prawns for 1–2 minutes each side until they turn pink and opaque.
• Pour in the prepared soy and sugar sauce over the prawns and vegetables.
• Stir-fry everything together for 1–2 minutes so the sauce evenly coats all ingredients and thickens slightly.
• Season with salt and pepper to taste.
• Taste and adjust seasoning or sweetness if desired.
• Remove from heat immediately to prevent overcooking prawns.
• Plate the stir fry promptly, spooning prawns and vegetables attractively in a shallow bowl or onto a warmed plate.
• Optionally garnish with extra sliced capsicum or a sprinkle of fresh cracked black pepper for color.
• Serve immediately, ideally with steamed jasmine rice or on its own for a low-carb meal.
• Enjoy promptly to preserve the prawns’ snappy texture and vibrant colors.